Rainbow Kale Salad with Lentils
This is how we used up the last of our red Russian kale that had actually, quite literally, turned red in the last frost of spring. The result was a rainbow of a salad—yellow flecks of lemon zest, spots of…
2014 Spring share #4
Large Large share, clockwise from top: Savoy cabbage, Scarlet Queen turnips, sweet yellow onions, pac choi, mixed mustard greens, red onions, Red Russian kale, and snow peas in the center. Small Small share, clockwise from top: Red Russian kale, pac…
Sesame Noodles with Bok Choy
This is the perfect dish to pack with the power of raw greens. Because you’re slicing the leaves so thinly, you can get away with serving raw the heartier greens that you’d normally feel compelled to cook before eating. Their…
Roasted Broccoli Salad with Lemon and Pistachio
We’re still in that flash-pan weather zone between winter and summer, when the sun teases us all day but the cold rises with the dark. The vegetable garden is balanced at this threshold as well, still growing those hearty winter…
2014 Spring share #2
Welcome back for week two of the spring season. I hope you guys are beginning to get creative in your kitchen and are enjoying some of our more unique offerings. Here’s your vegetable list for the week! Lettuce—Skyphos is a…
All About Malabar Spinach
Malabar spinach isn’t quite spinach at all. It’s a perennial, climbing vine that grows thick, meaty leaves that just happen to look and taste quite a bit like spinach, especially when cooked. Native to India and Indonesia, the plant thrives…
Spicy Sweet Potato Soup with Greens
Rainy autumn days like these call for this simple favorite of ours, packed with flavor from the fall garden. Make it with bacon, and you add a smoky-sweet note, or leave it out for a vegetarian version. The cream is…
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